Description
These classic French beignets are pillowy, deep-fried pastries with a delicate vanilla flavor. Light and airy on the inside, crisp on the outside, and dusted with powdered sugar, they’re perfect for breakfast, dessert, or a special treat with coffee!
Ingredients
For the Beignets:
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (110°F/43°C)
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 2 tbsp unsalted butter (softened)
- Vegetable oil (for frying)
For Topping:
- 1 cup powdered sugar
- ½ tsp vanilla bean powder (optional)
Instructions
Step 1: Activate the Yeast
- In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Step 2: Make the Dough
- Add egg and vanilla extract, then mix well.
- Gradually add flour and salt, mixing until combined.
- Add softened butter and knead the dough for 5-7 minutes, until smooth.
- Place dough in a greased bowl, cover, and let rise for 1-2 hours, until doubled.
Step 3: Shape the Beignets
- Roll out dough on a floured surface to ½-inch thickness.
- Cut into 2-inch squares or circles.
- Place on a baking sheet, cover, and let rest for 30 minutes.
Step 4: Fry the Beignets
- Heat 2-3 inches of oil in a deep pot to 350°F (175°C).
- Fry beignets in batches for 1-2 minutes per side, until golden brown.
- Remove and drain on paper towels.
Step 5: Dust & Serve
- Sift powdered sugar over warm beignets.
- Serve immediately with coffee or hot chocolate!
Serving Suggestions
- Classic: Serve warm with extra powdered sugar.
- Chocolate Drizzle: Drizzle with melted chocolate.
- Filled Beignets: Fill with vanilla pastry cream or jam.
Nutrition (Per Beignet – Approximate)
- Calories: 180
- Protein: 3g
- Carbohydrates: 24g
- Fat: 8g
- Sugar: 6g
Tips & Variations
- For Extra Fluffiness: Let the dough rest overnight in the fridge.
- For a Baked Version: Bake at 375°F (190°C) for 12-15 minutes instead of frying.
- For a Lighter Option: Swap all-purpose flour for ½ whole wheat flour.
Saving & Storage
- Best Fresh: Beignets are best eaten right away!
- Refrigeration: Store in an airtight container for 1-2 days, reheat before serving.
- Freezing: Freeze dough before frying for up to 1 month. Thaw, rest, and fry as usual.
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